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  1. I love this tip. While I don't mind puffier burgers, this technique helps them cook more evenly. I also am a big fan of your ultimate burger recipe, which involves soaking bread in a bit of milk, then making a paste with it and adding it to the ground beef. I think Dan explained that this helps break down the proteins and makes for a great tender burger.

  2. With thinner burgers, I poke a finger sized hole in the middle instead. They cook evenly, faster, and most people I’m cooking for prefer a well done burger anyways. Plus the hole pretty much disappears after cooking and cheesing. Thoughts?

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